Name: Creamy Chicken Mushroom and Leek Puff Pastry Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 lb chicken breast or thighs, cut into bite-sized pieces; 2 tbsp butter; 1 tbsp olive oil; 2 leeks, cleaned and sliced; 8 oz mushrooms, sliced; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup chicken broth; 1 cup heavy cream; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1 tsp dried thyme; 1 sheet puff pastry, thawed; 1 egg, beaten

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I love creamy chicken mushroom and leek puff pastry pie because it’s rich, comforting, and feels wonderfully indulgent. I enjoy how the tender chicken, earthy mushrooms, and sweet leeks come together in a creamy sauce, all wrapped under a golden, flaky puff pastry lid.

Why You’ll Love This Recipe

I like this recipe because it feels special without being difficult to make. I enjoy how the puff pastry adds an elegant touch while the filling stays cozy and familiar. I also appreciate that it’s perfect for family dinners, weekend cooking, or anytime I want a comforting baked dish. Creamy Chicken Mushroom and Leek Puff Pastry Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs
butter
olive oil
leeks
mushrooms
garlic
all-purpose flour
chicken broth
heavy cream
salt
black pepper
dried thyme
puff pastry
egg

Directions

I start by preheating the oven to 400°F (200°C). I slice the leeks and mushrooms and cut the chicken into bite-sized pieces.

I heat butter and olive oil in a large skillet over medium heat. I add the chicken and cook until lightly golden, then remove it from the pan. In the same skillet, I add the leeks and mushrooms and cook until softened. I stir in the garlic and cook briefly until fragrant.

I sprinkle the flour over the vegetables and stir to coat everything evenly. I slowly pour in the chicken broth while stirring, followed by the cream, and let the sauce simmer until thickened. I return the chicken to the pan, season with salt, black pepper, and thyme, and let everything cook together briefly.

I transfer the filling to a baking dish. I place the puff pastry over the top, trimming the edges and pressing them gently to seal. I brush the pastry with beaten egg and cut small slits in the top to allow steam to escape.

I bake the pie until the pastry is puffed and golden and the filling is bubbling. I let it rest for a few minutes before serving.

Servings and timing

I usually get about 4 to 6 servings from this pie.
Prep time takes around 20 minutes, baking time is about 30 minutes, and the total time comes to roughly 50 minutes.

Variations

I sometimes add peas or spinach for extra color and freshness. I like using rotisserie chicken to save time. When I want extra richness, I stir a little Dijon mustard or Parmesan into the sauce.

storage/reheating

I store leftover pie in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven so the puff pastry stays crisp. I avoid the microwave when possible since it softens the pastry. Creamy Chicken Mushroom and Leek Puff Pastry Pie

FAQs

Can I make this pie ahead of time?

I often prepare the filling in advance and assemble and bake the pie when I’m ready to serve.

Can I freeze this puff pastry pie?

I freeze it before baking or after baking for up to 2 months and reheat it in the oven.

What mushrooms work best?

I usually use cremini or button mushrooms, but any mushrooms work well.

Can I use store-bought puff pastry?

I always use store-bought puff pastry, and it works perfectly for this recipe.

How do I keep the pastry from getting soggy?

I make sure the filling is thick and not too hot before adding the pastry on top.

Conclusion

I enjoy creamy chicken mushroom and leek puff pastry pie because it’s comforting, flavorful, and beautifully satisfying. I love how the creamy filling and flaky pastry come together into a dish that feels both cozy and elegant, making it a recipe I’m always happy to make and share.